STORAGE STABILITY OF A PROCESSED GINGER PASTE

被引：24

作者：

BARANOWSKI, JD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12982.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：932 / 933

页数：2

共 14 条

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CONNELL, DW ;

SUTHERLAND, MD .

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[8] SYNTHESES OF THE (+/-)-[N]-GINGEROLS (PUNGENT PRINCIPLES OF GINGER) AND RELATED-COMPOUNDS THROUGH REGIOSELECTIVE ALDOL CONDENSATIONS - RELATIVE PUNGENCY ASSAYS [J].

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[9]

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[10]

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